(For Friday Flashbacks I feature recipes from the past that have been my personal favorites, and I love this crunchy salad with so many of my favorite flavors. All the time I was traveling in Thailand I couldn't eat any raw food unless it was peeled, so right now I'm completely craving crunchy salads like this one!)

When I made Crunchy Napa Cabbage Asian Slaw I fell in love with the creamy and slightly spicy soy sauce and mayo dressing. Then a few days later I had a huge bunch of broccoli stems in the fridge and started to think about how to use them. I like broccoli stems almost more than I like broccoli, and especially when they're raw, so I decided to make this Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds with same dressing I'd enjoyed so much on the Crunchy Napa Cabbage Asian Slaw. And wow, was this ever a keeper for me!

If you look through my recipe index for Salads, it's not hard to tell that I love salads with crunch, and this salad has some of my favorite crunchy ingredients like red cabbage, radishes, sugar snap peas and almonds. Next time you have broccoli stems I hope you'll think of this salad instead of just throwing them in the trash.

I had saved the stems from a couple of bunches of broccoli when I made this, but you can use less if you don't cook broccoli that often.

I first trim the stems a bit with a knife. In this photo I've trimmed the lower stem but not the top one.

Then I use a sharp vegetable peeler to peel the stems more smoothly. For this salad I sliced them into rounds. (I had about 1 cup of broccoli stems, but don't worry if you don't have that much; just use more of something else.)

I also used 2 cups of sugar snap peas, ends trimmed and cut into diagonal slices.

I used a bunch of radishes, which made about 2/3 cup sliced radishes.

Chop up about 1/4 small red cabbage to make 1 cup chopped cabbage. (Sorry about the bad photo!)

Stir together the other dressing ingredients and then whisk in the mayo.

Toasting the slivered almonds in a dry pan for a couple of minutes adds a lot of flavor.

Toss together the broccoli stems, sugar snap peas, radishes, and red cabbage. Add dressing and toss until salad ingredients are well-coated with dressing. (You may not want all the dressing, but I did use it all.) Add toasted almonds and toss again. Serve right away.

Trim broccoli stems with a knife, then use a vegetable peeled to peel them smoothly and slice into rounds. Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick. Trim radishes and slice into thin slices. Chop red cabbage. Toss broccoli stems, sugar snap peas, radishes, and red cabbage together in a medium-sized bowl.

In a small bowl or glass measuring cup, mix together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce. Whisk in mayo. Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant.

Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side.) Add toasted almonds and toss again. Serve right away.

I didn't have any of this left so I don't know how well it keeps in the fridge, but I'd guess it would last for at least a day.

This salad is loaded with healthful low-glycemic ingredients which makes it great for any phase of the South Beach Diet, and it's also great for other low-carb eating plans. It's probably best to use light mayo if you're making this for South Beach, since full-fat mayo is much more limited for the diet.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Salads with Broccoli or Broccoli Stems:

(Recipes from other blogs not always Carb-Conscious or South Beach Diet friendly; check ingredients.)

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I love broccoli stems much more than the florets, too. When they're peeled, and lightly blanched, they're almost sweet. I don't eat them raw, but just shy of raw. And I love the combination of colors in this salad!

Broccoli stems?! Interesting! I have never used broccoli without the flower heads! Looks palatable though, and with my favorite snack - almond included, I will definitely give it a try! Thanks for sharing!

"If we all treat each other like we treat ourselves - what a wonderful place earth would be."

This salad stays in rotation at my house! I've made many variations contingent upon what I have in the fridge, and it never fails to delight. Tonight, I used broccoli slaw instead of stems, left out the radishes (none on hand), added mandarin oranges and grilled shrimp! Sooo good! Thank you for this one!!

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